No Flower, No Problem: How to Make Edibles with Kief
Published on Jan 17, 2022
Homemade edibles can often be a shot in the dark. Sometimes, you'll have the most incredible time with your friends, telling conspiracy stories, listening to the latest hip hop record, and ordering way too much Taco Bell from the munchies. Other times, you'll find yourself launched into outer space for the next few hours, desperately hoping for a reprieve. If you're one of the lucky ones who consider themselves a veteran with weed recipes, consider upping your cannabis cooking game and start cooking with kief - for the ultimate high (and fun) time.
Decarb Your Cannabis
Some people believe that all it takes to create edibles is simply throwing some flower into the brownie batter. Not only will it not taste well at all, but you're also not going to get high whatsoever. The process of decarboxylation, which uses specific heat, light and time, transforms raw cannabis flower into the powerful compound that will make you feel euphoric, uplifted and motivated, or so we hope. This process transforms THCA into THC, with the former being the precursor to our beloved cannabinoid.
Decarbing & Cooking with Kief
Before we even get into how to cook with kief, let's define what it actually is. Kief refers to the resinous glands produced on the cannabis plant containing cannabinoids and terpenes. Many people consider kief to be the green powder that collects at the bottom of the grinder, but who knew that it was so much more than that? Grabbing some kief from the bottom chamber is a great way to get some high-THC concentrates without the price tag or the hassle.
Once you've gotten your kief from your grinder, the decarboxylation process is pretty much the same as if you were using normal cannabis flower. Simply spread your kief in an oven-proof baking dish, preheat the oven to 250 degrees Fahrenheit, and bake for about 30 minutes.
Dosing Your Edibles
This is where things can go extremely right or wrong. Unfortunately, when creating edibles, dosing is the most challenging part and isn't an exact science. Dosing them properly can be a black hole simply because everyone has individualized reactions to THC. Beyond that, the math can get tricky, and we recommend a trusty dosing calculator that can be found online.
If you're still wondering how much kief to use, because the kief is so fine and doesn't infuse with butter or oil the same way as dried flower, you're going to need a much smaller amount than with regular cannabutter. For example, one gram of kief per half cup of butter should be a great starting point. Kief is also more concentrated than just THC, so less is always more. If you wonder, "can you make edibles without weed butter?" keep reading below.
How to Cook with Kief: Recipes
Kief Chocolate Chip Cookies
You can use store-bought dough or really wow the crowd with a homemade recipe. Either way, this is just one of the many weed recipes without cannabutter.
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- 1 egg
- 1/2 cup white sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup salted butter (softened)
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 grams kief
Step By Step Guide:
- Preheat oven to 375 degrees Fahrenheit.
- Mix flour, baking soda and baking powder into a mixing bowl.
- Mix butter, vanilla, white sugar, and brown sugar into a separate bowl.
- Add eggs to the butter/sugar and beat until fluffy.
- Mix in the dry ingredients from the first bowl until combined.
- Add chocolate chips.
- Roll mixture into cookie-sized pieces.
- Place a small pinch of kief in the center of the cookie.
- Fold kief into the cookies and place parchment paper on a baking sheet.
- Bake for 8 to 10 minutes, or until brown.
- Let cool for 5 minutes.
- Dig in.
Make a batch of this and keep it for a rainy day - or use it anytime you want to sweeten up your yogurt, tea or biscuits.
- 32 fluid ounces of honey
- 1 gram of decarboxylated kief
- 1/2 cup of vegetable glycerin
Step By Step Guide:
- Mix the vegetable glycerin and kief in a sealed mason jar.
- In a slow cooker, place a folded towel in the center and fill with water halfway.
- Place the mason jar on the towel in the water and warm on the lowest setting possible for 24 hours.
- After 24 hours, pour the warm glycerin into a bowl. Remove the water and wipe down the slow cooker.
- Place glycerin through cheesecloth, separating the kief, into the dry slow cooker.
- Add honey and stir.
- Warm for 15 minutes on the lowest setting.
- Pour into a clean, sterilized mason jar and cool fully at room temperature before capping.
Do you prefer kief or flower edibles? Is one medium easier than the other? Let us know your thoughts in the comments below.